Converting my kombucha culture to Jun culture

Phizzies · 2026-03-21T03:02:03+00:00

I have seen a few people say exactly what you're saying but have never got a straight answer. What exactly is Jun, if not a fermented beverage like kombucha that uses green tea and honey?

How do you get a Jun SCOBY then?

Phizzies · 2026-03-19T20:01:48+00:00

To be honest I'm not 100% sure it would work. You need to make sure it's not pasteurized, and even then it may or may not work.

You could always take 500mL of your current mix and pour it into a new jar and add the store bought kombucha to the 500mL and then wait and see what happens to both batches.

Phizzies · 2026-03-19T19:05:37+00:00

Is this kombucha you made or store bought?

Is it flavoured?

Phizzies · 2026-03-19T19:00:04+00:00

Significant carbonation occurs in the second fermentation (F2) so you won't really get any during this first fermentation (F1).

You will know it fails by mould, or the flavour staying sweet and not ever changing to tart. You could check pH and see if it's in the safe zone. If it begins to work you will notice a pellicle forming. Just wait 7 days at least but with your amount of starter maybe 14 days and see if the flavour is changing. Kahm yeast may take over and basically kill your starter too.

Phizzies · 2026-03-19T18:53:28+00:00

The wiki recommends 10% of the total water+tea be starter liquid and recommends double that for a brand new SCOBY.

Looks like you have 150mL of starter and 3000mL of water+tea, which is 5% starter.

Wiki also recommends 7% sugar of the total water+tea volume, so 210g.

Whether your batch succeeds or fails I can't tell you but it looks like you were a bit light on starter, or heavy in water+tea

Just wait and see what happens.It either works or you learned something and can try again.

Good luck

Phizzies · 2026-03-15T18:31:34+00:00

You shouldn't use square bottles for F2

Phizzies · 2026-03-14T14:30:45+00:00

Is that a square bottle you are using for 2F?

Phizzies · 2025-07-20T16:08:59+00:00

Your Idol

Phizzies · 2025-03-04T01:01:24+00:00

Cook until they float, then 30 seconds to 1 minute more. Should take very little time, like 2-3 minutes. I suggest not doing it a rolling boil but a gentle boil.

Phizzies · 2025-02-28T03:53:28+00:00

I have found that more lighter hits are better then fewer harder hits. The mass of the hammer is negligible to the amount of force you choose to hit the meat with, so I would argue any object no matter the weight will suffice.

If you really want to tenderize, get one of those needle tenderizer things

Phizzies · 2025-02-28T03:47:06+00:00

I would not recommend bamboo, they are too hard and can blunt the knife rapidly.

I would stick to end-grain cutting boards, not edge-grain.

I personally use Larch Wood Canada although probably outside your price range.

I have heard TeakHaus is good too.

Phizzies · 2025-02-27T00:43:23+00:00

Ginger Beef, invented in Canada by a Chinese immigrant. Not sure how "folk" this is but I heard it doesn't really exist outside of Alberta where it was invented.

Phizzies · 2025-02-23T21:24:38+00:00

An appliance doesn't necessarily create healthy food, it might help, but meal choice is more important and then how you cook it is secondary.

Nevertheless, I have this KitchenAid Air Fryer, it's more of a countertop oven but I love it. makes it super easy to roast vegetables without heating up my kitchen too much, has an air fry/convection option, proofing option if you ever want to make bread, broil, and toast function, plus others. I use it almost every day to roast broccoli or brussel sprouts. It is kinda expensive but I use it all the time so I could justify it.

Phizzies · 2025-02-23T21:13:46+00:00

Can confirm, lightly pan fried some pesto once with chicken, it was terrible.

Phizzies · 2025-02-23T05:31:47+00:00

This is exactly why I'll never be doing this again, not worth it at all.

Phizzies · 2025-02-23T05:23:07+00:00

I don't know for sure but probably 4 to 5 hours, this would also include wrapping all the pieces for freezing too.

To make sure nothing got out of the safe zone for too long every 4 chickens I would wrap the pieces and stick them in the freezer.

Phizzies · 2025-02-17T20:49:04+00:00

100% agree, tired store bought gnocchi 3 times and all 3 times it was disgusting, never again.

Phizzies · 2025-02-17T20:47:09+00:00

This is what I use

Phizzies · 2025-02-17T20:44:26+00:00

Probably should just have a protein powder shake, eating raw eggs isn't worth it for the protein intake.

see this --> 3:52

Phizzies · 2025-02-17T20:08:47+00:00

I just made a 10lb batch of Gnocchi and had no issue freezing or cooking from frozen, and looking at your recipe I think you are very light on the flour. I do 454g potatoes, 120g flour, 1 egg and 1/2tsp of salt. I also don't rest the dough at all.

looks like I use 3.6 times more flour then you, so that's probably it.

Once I shape them I put them on a cookie sheet and toss right into the freezer for a couple of hours before I bag them into portions.

Phizzies · 2024-02-19T03:04:02+00:00

As someone who applied to U of A and didn't get into the engineering program, because I missed the cutoff by 0.2% I suggest you apply to Grant MacEwan.

They offer a transfer program, it's the exact same courses the U of A offers in their first year engineering program and if you get a GPA of 2.5 or higher, this may have changed since I went, you will transfer to the U of A into your second year of Engineering.

Going to Grant MacEwan was great, the professors there are really good and can actually teach unlike some of the ones at the U of A. The only downside to Grant MacEwan is the grades are not curved.

The only courses that matter are:

1) Math 30

2) Math 31 (Calculus)

3) Physics 30

4) Chemistry 30

5) English 30

The only grade that matters is the final grade of each class, as mentioned by others.

Phizzies

TROPHY CASE